From craving to table
Instructions
- 1
Cook the penne pasta according to package directions. Drain and set aside.
- 2
While the pasta cooks, cut the tofu into 1/2-inch cubes and pat dry with paper towels.
- 3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add tofu cubes, season with 1/2 teaspoon salt and black pepper, and cook for 6-8 minutes, turning occasionally, until golden brown on all sides. Transfer tofu to a plate.
- 4
In the same skillet, add remaining 1 tablespoon olive oil and minced garlic. Sauté for 1 minute until fragrant.
- 5
Add spinach and cook until wilted, about 2 minutes.
- 6
Reduce heat to low. Stir in almond milk, vegan cream cheese, nutritional yeast, lemon juice, Italian seasoning, and remaining 1/2 teaspoon salt. Whisk until the sauce is smooth and creamy, about 2-3 minutes.
- 7
Add cooked pasta and tofu to the skillet. Toss until everything is well coated with the sauce.
- 8
Heat everything together for 2 more minutes. Taste and adjust seasoning as needed.
- 9
Serve hot, garnished with chopped fresh parsley if desired.